1936 Shaking in the 60's by Eddie Clarke

Champagne As elsewhere in the vinelands of France, monks and religious orders did much to develop the juice ofthe grape. According to legend, it was around the year 1670 that the Benedictine Friar(Dom Perignon) produced the sparkling wine that the great Champagne houses of Rheims and Epernay have fostered and developed since those early days. Some writers allege that the old friar was the first to mix the juice of black grapes with white; others refute this, and a further section of opinion is adamant that it was Louis Pasteur's research that did much to give the ^vorld the beautifully balanced sparkling wines, of which France is so proud. The Champagne houses ofFrance have stood the test of time and although one of any ofthe popular brands could be the choice ofthe day.Champagne is still the mostfamous ofall sparkling wines, and may it remain so. Over twelve million bottles were exported from France during the year, ist April, 1957—1958; by no means the highest during the last half-century, but very commendable in view ofthe fact that its northern vineyards are very much at the mercy ofthe elements. The wine is produced from black and white Pinot grapes in the proportion ofroughly 75 to 25 per cent. The former gives the body and the latter elegance. "Blanc de Blancs" from this area are made entirely from white grapes, they are light and elegant. The sparkle in Champagne is formed by a secondaiy fermentation, unlike some sparkling wines which are made by pumping gas into them at the time of bottling.

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